2. Combine cheesecake ingredients in a mixer or blender. Mix the ingredients until the mixture is creamy and smooth.

3. Divide the blended mixture between your small bowls. Place the bowls into a 9x9 pan or larger if you double the recipe. Pour water into the pan until the water is halfway up the sides of your ramekins.

4. Bake for 40-45 minutes until the cheesecakes are set and jiggle slightly.

5. Once cooled to room temperature, refrigerate until chilled or overnight.

Nothing spruces up a recipe better than the flavor of pumpkin. Did you know that pumpkin puree is low in calories and fat, not to mention it also contains vitamins and antioxidants? You will be in heaven with this recipe for Gluten Free Pumpkin Pancakes. They are full of great flavor, and super moist. Top these cakes with your favorite hot maple syrup, pecans, or a dollop of butter.

Enjoy!

INGREDIENTS:

1 cup all-purpose gluten-free baking flour

1 cup almond milk

1 egg

¾ cup pureed pumpkin

¼ cup buckwheat flour

2 Tbsp butter, melted

1 Tbsp sugar

2 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

1 tsp nutmeg

1 tsp vanilla extract

DIRECTIONS:

1. Mix together the egg, sugar and vanilla until foamy. Add melted butter and pureed pumpkin and combine well.

4. Heat a frying pan and use a 1/3 measuring cup to pour the batter on the heated frying pan. Once the top of the pancake starts to bubble, flip the pancake and cook for an additional 3-5 minutes. Watch carefully.